2 small winter squash, cut into small cubes
Salt and pepper, to taste
2 tablespoon olive oil
1 pound pasta (I used campanelle)
1/3 cup fresh sage, chopped
1 stick butter (8 tablespoons)
1. Preheat oven to 400*F. Cover a baking sheet with foil and place the cubed squash on the foil. Toss with the olive oil, salt and pepper, and nutmeg. Bake for 20-25 minutes or until the squash is tender. Remove from oven.
2. Meanwhile, bring a large pot of salted water to boil and cook pasta as directed on packaging. Drain well.
3. Add butter to the empty pot and melt over medium heat. Stir when butter begins to bubble and continue stirring until it browns. Add sage and continuing stirring for 30-45 seconds to incorporate. Remove from heat. Add pasta and squash to the pot and stir well to combine. Serve.
I love butternut squash ravioli but I can’t find the premade stuff locally and I don’t really have the nerve yet to make homemade ravioli, even though I do have the pasta rolling attachments for my mixer. The idea for this dish has been bouncing around in my head since I made Browned Butter Pasta with Tatsoi the other day. Why not just take all the parts of butternut squash ravioli and throw it together in a bowl with browned butter and sage?
It worked very well! I think I would have been happier with a bit more squash, I only had about 3 cups total from my two squashes. This was very delicious and I’m thrilled my experiment worked out nicely. It’s also pleasant when that happens!